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Caramelised Parsnips and Baby Onions

Any kind of sweetness added to parsnips, just makes them sing with flavour. Delicious alongside the traditional roast turkey or goose. Carrots could also be added for additional flavour and colour.


450g parsnips, scrubbed and quartered
1 tbsp soy sauce
1 tbsp honey
1 tsp Dijon mustard
2cm fresh root ginger, peeled and finely grated
2 tbsp olive oil
225g baby onions, peeled


Preheat oven to 200oC, gas mark 6.

Bring a large pan of water to the boil and add the parsnips and par-boil for 5 minutes. Drain and return to the pan to dry.

Mix together the soy sauce, honey, Dijon mustard, ginger and oil in a large bowl.

Add the parsnips and onions and toss until covered.

Place in a shallow roasting tin and cook uncovered, turning occasionally for 25 minutes until tender, sticky and golden brown.